Chicken with Apples & Radicchio

When the leaves start turning and the cider mills fire up, this is the kind of dinner that just makes sense.

Skinless chicken legs get browned until golden, then braise in apple cider with chopped shallots and shredded radicchio. The radicchio mellows from bitter to sweet as it cooks, blending beautifully with the cider’s natural sweetness.

Thick rounds of unpeeled tart apple laid right on top steam until just soft, soaking up all those pan juices.

A quick cornstarch slurry thickens everything into a glossy, cider-rich sauce that coats every piece.

Kitchen Tips

• Use firm tart apples like Granny Smith so they hold their shape and don’t turn to mush during braising.
• Shred the radicchio fine so it wilts evenly into the sauce rather than staying in tough ribbons.
• If the pan starts looking dry before the chicken is done, splash in more cider a quarter cup at a time.

Variations

• Swap chicken thighs for legs if that’s what you have on hand. Bone-in adds more flavor to the braise.
• Stir in a tablespoon of whole grain mustard at the end for a sharp, earthy bite.
• Add a handful of toasted walnuts for crunch when plating.